• 4 beef t-bone steaks, medium thickness
• 1/2 cup honey
• 1/2 cup lime juice
• 1/2 cup fresh cilantro, chopped
• 1/4 cup Dijon mustard
• 2 tablespoons canned chipotle chiles in adobo, minced
• 2 tablespoons adobo sauce
• 6 fresh garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper

Put the steaks in a very large re-sealable plastic bag.

Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Marinate the steak for at least 1 hour. Overnight is fine.

Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve “on the side”).

Grill the steaks as you like. High heat is advisable. I like 4-5 minutes per side. No more.

NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.

source: Marlboro outdoor cookbook